2 tbsp olive oil
Toss a couple pints of shishito peppers with 2 Tbsp of olive oil. Heat a cast iron skillet until very hot over high heat (so hot that you can't hold your hand a couple inches above it for more than a second or two). Toss in half the peppers (you don't want to crowd the pan) and cook on one side until the peppers begin to char and blister. Use tongs to turn the peppers cook them on each side until you reach your desired level of char/doneness. Sprinkle generously with sea salt and repeat with remaining peppers. Serve hot.